Collard Greens Slaw (2 Ways)

Collard Greens Slaw 2 Ways

Last week when I posted the Pickled Collard Greens recipe on my Facebook page, a friend of mine commented that she liked Collard Greens Slaw. I thought the idea of making slaw with collards was interesting, but didn’t get any details from her.

Today, I decided to try making slaw with collards. I had a couple of bunches of collard greens from my CSA in the fridge that I need to use. For the sake of experimentation,  I made two different dressings, my basic coleslaw dressing and the dressing that I used on my Broccoli Salad. I mixed up a bowl of collards, red cabbage, carrot, and green onions. The combination of the green, purple, and orange colors is so beautiful! I divided the mixed veggies and dressed 1/2 with one dressing and half with the other dressing. Honestly, both resulting slaws were good. My husband preferred the vinegar-based slaw and I slightly favored the mayo-based slaw. I thought the slaws were best eaten the day they were made.

Collard Greens Slaw (2 Ways)

1/2 bunch collard greens, washed, dried, center rib removed, thinly sliced
1/4 head red cabbage, cored and thinly sliced
1 large carrot, shredded
2 green onions, thinly sliced
dressing of your choice, recipes below

Combine the collards, red cabbage, carrot, and green onions in a large bowl. Add the dressing, tossing well to coat the veggies. Refrigerate until ready to serve.

Creamy Collard Greens Slaw

Mayonnaise-Based Dressing

1/4 cup mayonnaise
1 tablespoon sugar
1 1/2 tablespoon vinegar
salt and pepper, to taste

Combine the ingredients in a small bowl.

Vinegar Based Collard Greens Slaw

Vinegar-Based Dressing

1 tablespoon Dijon mustard
1 tablespoon sugar
4 tablespoons white wine vinegar
1 tablespoon canola oil
salt and pepper, to taste

Combine the ingredients in a small bowl.

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Red Cabbage Salad with Bleu Cheese and Candied Pecans

Red Cabbage Salad

This is my adaptation of a recipe I found in the March/April 2014 issue of Eating Well magazine. I love all the different textures and flavors of this salad. It’s delicious when first made, but even better the next day, when the flavors have had time to meld.

I’m not a huge fan of bleu cheese, but I picked up a particularly mild one at Aldi and have enjoyed it. Lately it seems as if I am going out of my way to include more cheese in my diet. I think I’m trying to make up for the time I lost during my 16 day low iodine diet (I couldn’t have dairy) to prepare for my nuclear whole body scan. By the way, my scan results came back with “no abnormal distribution” !! This is a really, really good thing. I’m meeting with my oncologist at the end of May and I’m hoping that she will finally consider me to be cancer free. Meanwhile, I’m feeling pretty good and am getting on with life.

Red Cabbage Salad with Bleu Cheese and Candied Pecans

1/2 head red cabbage, cored and thinly sliced
2 green onions, thinly sliced
1/4 cup dried cranberries
crumbled bleu cheese

For the candied pecans:
1/2 cup pecan halves
2 tablespoons butter
3 tablespoons sugar (you may use maple syrup or brown sugar instead)
pinch salt

For the dressing:
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

For the candied pecans:
Add the pecans, butter, sugar, and pinch of salt to a skillet over medium heat. Cook, stirring to coat the pecans, until the sugar has caramelized (about 5 to 7 minutes). Pour out onto a piece of foil or wax paper and let cool. Break up the nuts.

For the dressing:
Combine the olive oil, red wine vinegar, Dino  mustard, and salt and black pepper in a Mason jar with a lid. Secure the lid on the jar and shake to combine ingredients.

For the salad:
Combine the red cabbage, green onions, and dried cranberries in a large bowl. Add enough dressing to coat the cabbage (you may not use all that you have prepared) and toss well. Serve topped with the bleu cheese and candied pecans.

 


Kohlrabi and Radish Slaw

Kohlrabi and Radish Slaw

I’ve made this recipe two days in a row with kohlrabi and radishes from my CSA. It’s downright addicting. It’s a simple and delicious slaw has the perfect amount of crunch and sweetness. There is no added fat and 1/4 of the recipe comes in at about 66 calories.

Kohlrabi and Radish Slaw

Makes about 4 servings

1/4 head green cabbage, cored and thinly sliced
2 bulbs kohlrabi, leaves removed, ends trimmed, peeled, and julienned
6 radishes, ends trimmed, julienned
1 clove garlic, minced
2 tablespoons sugar
3 tablespoons rice vinegar
1 tablespoon fish sauce

Combine the cabbage, kohlrabi, and radishes in a large bowl. In a smaller bowl, combine garlic, sugar, rice vinegar, and fish sauce. Stir until the sugar is dissolved. Pour the dressing over the slaw and toss well.

Kohlrabi and Radish Slaw 2


Fennel, Celery, and Apple Slaw

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This is a nice, refreshing slaw perfect for the late days of summer.

I had a bulb of fennel in the fridge that I needed to use. I had to buy fennel for the fronds to use in the Crab Toast with Lemon Aioli recipe I prepared for The Bitten Word’s Cover to Cover Challenge last week. I’m not a big fan of anise/licorice flavor so fennel is not a vegetable I buy often. When I do happen to buy fennel for a recipe that calls for it, I’m often surprised that it’s flavor is not as strong as I anticipated. I really did enjoy this slaw, so I must try to overcome my reluctance to buy fennel in the future.

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Fennel, Celery, and Apple Slaw

2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons apple cider vinegar
1/4 teaspoon sugar
1 bulb fennel with fronds
2 stalks celery, thinly sliced on the diagonal
1 firm apple (Fuji, Granny Smith, Gala, etc…), cored and julienned
salt and pepper, to taste

Combine the olive oil, lemon juice, apple cider vinegar, and sugar in a small Mason jar. Place the lid on the jar and shake to combine. Alternatively, you can whisk the dressing ingredients together in a bowl. Set aside.

Cut the stems and root end off of the fennel bulb. Remove the fronds from the stems and roughly chop them, if needed. Add the fronds to a large bowl. Cut the fennel bulb in half and cut out the core. Thinly slice the fennel bulb and place in the bowl with the fronds.

Add the sliced celery and julienned apple to the bowl. Pour the dressing over the mixture and toss to coat. Season the slaw with salt and pepper and toss again.